General Food Services · King County, WA

Sushi Avenue LLC

1400 Nw 56th St

Last inspected Nov 2, 2026 · View Map ↗ · Compare ↗

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Unsatisfactory

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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

Quick Answers

When was Sushi Avenue LLC last inspected?: The most recent inspection on record was on Nov 2, 2026. The result listed by Public Health – Seattle & King County was “Unsatisfactory” (official score 55).
Were any violations recorded at the last inspection?: Yes: 3 violations recorded, including 2 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Feb 6, 2025 to Nov 2, 2026.
Has Sushi Avenue LLC ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Feb 6, 2025.

The Full Inspection History

4 inspections

Routine Inspection/Field Review

Nov 2, 2026

Unsatisfactory

Official score: 55 · Understand This Area’s Scale

3 recorded violations

minorCode 3400Cleaning and sanitizing

Official Wording

Wiping cloths properly used, stored; sanitizer concentration

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode 1710Food temperature

Official Wording

Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

criticalCode 0400Handwashing

Official Wording

Hands washed as required

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Feb 17, 2026

Satisfactory

Official score: 0 · Understand This Area’s Scale

0 recorded violations

No violations recorded in this inspection.

Official record from Public Health – Seattle & King County, Feb 17, 2026 · Original Source

Routine Inspection/Field Review

Aug 13, 2025

Unsatisfactory

Official score: 15 · Understand This Area’s Scale

2 recorded violations

criticalCode 2120Food temperature

Official Wording

Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

In Plain English

More about food kept at an unsafe temperature

criticalCode 2600Permits, training, and postings

Official Wording

Compliance with valid permit; operating and risk control plans, and required written procedures

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Public Health – Seattle & King County, Aug 13, 2025 · Original Source

Routine Inspection/Field Review